THE UNIVERSE OF HAM IN SPAIN
- Armando´s European Food
- Feb 14
- 2 min read
Currently, ham is one of the most valued products by consumers, especially in Spain. Over time, ham has become one of the most representative foods of Spanish cuisine and has gradually conquered other countries, turning into a true delicacy and resulting in a work of art on the plate.
The legend says that ham originated when a pig fell into a stream with a high concentration of salt and drowned. Some shepherds found the pig and roasted it, discovering that it had a very good taste, especially the leg (ham). Later, they realized that salting the ham preserved it for a longer time without losing its flavor, so they perfected the method until they created one of the best-cured hams in the world at that time.
For a long time, ham was a food reserved for the nobility, seen as a symbol of power and high status. This part of the pig was the most appreciated for its great taste and texture. During the 12th and 13th centuries, Spain grew and developed its livestock. Products were increasingly exported, and ham began to gain fame, but it wasn’t until the 19th century that it became popular among all social classes.
For many villages, ham, like wine or oil, became a barter product for trade. We can trace the history of the pig and ham back to the Celtic era. The pig became a fundamental animal in their lives, turning into an object of worship and a basic food source.
Undoubtedly, ham is a true work of art on the plate, becoming the food many associate with Spanish cuisine and complementing numerous traditional dishes of the country. There are two main categories of ham: serrano ham and Iberian ham. Within the latter, there are notable varieties such as bellota ham, cebo de campo, and D.O. Jabugo, Guijuelo, and Dehesa de Extremadura, each with unique characteristics reflecting Spain's rich culinary tradition.
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